Cocktail parties

  • Seasonal vegetable crudité with various dippings

hummus, caviar d’aubergine (baba ghanoush), guacamole

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  • Skewer:

Caprese (cherry tomato, bocconchini mozzarella and fresh  pesto)

Chicken satay with peanut sauce

Marinated shrimps with tartar sauce

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  • Bouchée:

Traditional Gougères with comté cheese

Mini-Quiche: Lorraine (bacon) or salmon or vegetable

  • Canapé:

Bite-sized toast with salmon ‘rillettes’

Guacamole with a hint of coriander and marinated salmon

Dried ” magret” of duck  with onion chutney

Salmon mini eclairs

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Mini crab cakes with tartar sauce

  • Verrine (presentation in a small glass) :

Shrimp and grapefruit salad with lime and fresh herb

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Tomatoes tartar with feta cheese flakes and fresh herbs

Salmon tartar with seaweed salad and sesame oil

Green  asparagus “velouté”, with truffle oil and parmesan

  • Cheese selection:

Choice of french cheese from Formaggio Kitchen

Bread & nuts

  •  Desserts:
  • Mignardises:

Mini éclairs (vanilla, coffee, chocolate)

Lemon, chocolate or raspberry  fruit “tartelettes”

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Mini chocolate “moelleux”

French Madeleines

  • Verrines:

Chocolate mousse with mango emulsion

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Raspberries or coffee Tiramisu

Fruits salad with a red “coulis” chantilly

Bourbon vanilla “Crèmes Brûlées”

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